Roast Chicken with Bread Salad (Judy Rodgers Style)

Roast Chicken with Bread Salad (Judy Rodgers Style)

This crispy roast chicken is simple and divine. Roasted over artisan bread cubes that become crispy while baking and then tossed with salad, this one dish meal is fabulous!

 I first wrote about this chicken in 2011. It was one of the first posts I did and frankly, I can't believe I've been writing that long. But that's beside the point...The point is I love this chicken and I remember when I posted the recipe a friend said to me that it really took her a long time and though she loved the chicken she felt it was a lot of work. Well no more my friends! I had planned on redoing this chicken with new photos because I love it so much when lo and behold Cook's Illustrated just came out with a brand new version. This version is no less delicious than the original but takes so much less time and we all know time is one thing we never seem to have enough of.

Well...this chicken...Of course I was too hungry and didn't even think to take photos of this lovely bird resting in the cast iron skillet surrounded by lovely crunchy golden cubes of bread drenched in the golden broth of this beautiful bird. Combining those with the arugula dressed with a tangy vinegar mustard vinaigrette is pure heaven. And did I mention how the sweetness of the currants plays off with the saltiness of the chicken? This chicken is glorious and I don't say those words lightly. It has always been a favorite and now with this super simplified method I do believe this might become a regular in my kitchen!

I do want to mention that to get the most out of this chicken it does require planning ahead. But then again all great dates require planning and this bird is one great date! It really is pretty simple and involves something so easily done as spatchcocking a chicken. In other words, one must cut the backbone out of the chicken which is easily done if you own a great pair of kitchen shears. Which you should. They are one of my favorite tools! After that it is a matter of salting this baby and resting her on a rack in the fridge overnight.This technique not only flavors this girl perfectly, it also allows the skin to air dry which makes for a super crisp chicken when she emerges from the oven.

This is a perfect weekend dish. And with any luck you may even have enough for a second date! Oh...the possibilities!

These other chicken dishes sound pretty good too! Check out this lemon sheet pan chicken from Erin at Well Plated.  And this chicken with bacon herb butter from Lori at Recipe Girl.

And then because one can never have too much chicken:

Lemon Garlic Roast Chicken

Za'atar Roast Chicken

Honey Glazed Chicken with Lemon and Olives

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Yield: 4 ServingsAuthor: Abbe OdenwalderPrint Recipe

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Roast Chicken with Bread Salad

This crispy roast chicken is simple and divine. Roasted over artisan bread cubes that become crispy while baking and then tossed with salad, this one dish meal is fabulous!

Ingredients

  • 1 4 lb whole chicken
  • 8 ounces country style artisan bread, bottom crust removed, cut into 1" pieces (You should have about 5 cups)
  • 1/4 c chicken broth
  • 2 T champagne vinegar
  • 1 t Dijon mustard
  • 4 scallions, sliced thin
  • 2 T dried currants
  • 5 c baby arugula or baby lettuce
Read the whole recipe on This is How I Cook